Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 small onion diced
- 1 pound frozen peas
- 2 cups low-sodium vegetable broth
- 8 ounces small pasta shapes e.g., shells, elbows
- 1/2 cup grated Parmesan cheese
- 1-2 tablespoons fresh lemon juice optional
- Kosher salt and black pepper to taste
- Red pepper flakes to taste optional
- Fresh chopped basil for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent.
- Add the frozen peas and vegetable broth to the pot. Increase the heat to bring the mixture to a boil.
- Stir in the pasta and a pinch of salt. Reduce heat to a simmer, cover, and cook until the pasta is al dente and most of the liquid is absorbed, about 7-10 minutes.
- Remove from heat. Stir in the grated Parmesan cheese until melted and evenly distributed. If using, squeeze in lemon juice and stir to combine.
- Season with salt and black pepper to taste. Serve immediately with crushed red pepper flakes and fresh basil as garnish.
